As I mentioned in my first post, I never had avocado toast before starting this site and was a little hesitant to try it. After my first success, however, I have become…slightly obsessed. I think I had the exact same toast for almost a week straight!
All good things do come to an end, however, and there’s only so many times in a row you can eat avocado toast…at least the same exact way. Enter: Avocado Toast, Part 2!
Now that I’m an avocado toast aficionado (haaaaaaaa), I decided to look for a slightly more difficult recipe. After searching for awhile, I stumbled upon this article from California Avocados titled California Avocado Toast Three Ways. One of the featured recipes was California Avocado Toast with Fried Egg and I love eggs, so let’s klutz around!
Making the Toast
When I said this recipe was ‘more difficult,’ I meant more because of the multitasking required. To create one serving of avocado toast with fried egg, I used:
- 1/2 ripe avocado
- 1 slice of Arnold’s 15 Grain Bread
- 1 egg
- McCormick Peppercorn Medley Grinder, to taste
- Red pepper flakes, to taste (I decided to add that later, so the container is not pictured above)
For the equipment, I used:
- 1 small bowl
- 1 toaster
- 1 paring knife
- 1 fork
- 1 small frying pan
- Cooking spray
- 1 spatula
To start, I thoroughly spray the small frying pan with cooking spray, put it over medium heat, and crack the egg into the pan to fry. I then take a slice of bread and pop it into the toaster at medium toastiness.
While the egg and toast are cooking, I cut the avocado in half, remove the pit, and scrape the insides into the small bowl. I then take the fork and thoroughly mash it.
At around this time, I notice the egg is cooking faster then the toast. So not to overcook, I turn the stove’s heat down to low until the toast pops. After quickly spreading the mashed avocado on the toast, I remove the fried egg from the pan with the spatula and carefully place on top of the avocado. I then season to taste with the peppercorn, and the avocado toast in complete.
The Final Product
So that was pretty easy! I was a little nervous when the egg got done before the toast, but it doesn’t look overcooked. And as for timing…
Only seven minutes! You can’t beat that.
After tasting the toast, I realized it was a bit…plain, so I went outside the original recipe and added some red pepper flakes. And wow, did that make a difference! It gave the toast the kick it needed to bring it up to a breakfast I’d want to have again and again. That might just be my personal preference of liking things a little spicy, but I would definitely recommend anyone trying this to add that extra ingredient.
So another successful adventure in avocado toast! Does this mean a part 3 is on the horizon? Hmmmm…..
- 1 slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
- 1/2 ripe, Fresh California Avocado, peeled, seeded and mashed
- 1 egg
- Fresh cracked pepper-Optional
- Sea salt to taste-Optional
- Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
- Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.
Have a food you’d like to see me klutz around with? Let me know in the comments or reach out through my contact page!